{"id":4754,"date":"2026-01-05T09:03:15","date_gmt":"2026-01-05T09:03:15","guid":{"rendered":"https:\/\/sslbelacan.com\/?page_id=4754"},"modified":"2026-01-05T09:28:47","modified_gmt":"2026-01-05T09:28:47","slug":"nyonya-mee-siam","status":"publish","type":"page","link":"https:\/\/sslbelacan.com\/cn\/nyonya-mee-siam\/","title":{"rendered":"Nyonya Mee Siam"},"content":{"rendered":"<div data-elementor-type=\"wp-page\" data-elementor-id=\"4754\" class=\"elementor elementor-4754\">\n\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-70b196e e-con-full e-flex wpr-particle-no wpr-jarallax-no wpr-parallax-no wpr-sticky-section-no e-con e-parent\" data-id=\"70b196e\" data-element_type=\"container\" data-settings=\"{&quot;content_width&quot;:&quot;full&quot;,&quot;background_background&quot;:&quot;classic&quot;,&quot;container_type&quot;:&quot;flex&quot;}\" data-core-v316-plus=\"true\">\n\t\t<div class=\"elementor-element elementor-element-f77fafc e-con-full e-flex wpr-particle-no wpr-jarallax-no wpr-parallax-no wpr-sticky-section-no e-con e-child\" data-id=\"f77fafc\" data-element_type=\"container\" data-settings=\"{&quot;content_width&quot;:&quot;full&quot;,&quot;background_background&quot;:&quot;classic&quot;,&quot;container_type&quot;:&quot;flex&quot;}\">\n\t\t<div class=\"elementor-element elementor-element-b88ff83 e-flex e-con-boxed wpr-particle-no wpr-jarallax-no wpr-parallax-no wpr-sticky-section-no e-con e-child\" data-id=\"b88ff83\" data-element_type=\"container\" data-settings=\"{&quot;container_type&quot;:&quot;flex&quot;,&quot;content_width&quot;:&quot;boxed&quot;}\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-5b75fd3 elementor-widget elementor-widget-heading\" data-id=\"5b75fd3\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<style>\/*! elementor - v3.17.0 - 25-10-2023 *\/\n.elementor-heading-title{padding:0;margin:0;line-height:1}.elementor-widget-heading .elementor-heading-title[class*=elementor-size-]>a{color:inherit;font-size:inherit;line-height:inherit}.elementor-widget-heading .elementor-heading-title.elementor-size-small{font-size:15px}.elementor-widget-heading .elementor-heading-title.elementor-size-medium{font-size:19px}.elementor-widget-heading .elementor-heading-title.elementor-size-large{font-size:29px}.elementor-widget-heading .elementor-heading-title.elementor-size-xl{font-size:39px}.elementor-widget-heading .elementor-heading-title.elementor-size-xxl{font-size:59px}<\/style><h1 class=\"elementor-heading-title elementor-size-default\">Nyonya Mee Siam<\/h1>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-d63c20c elementor-widget elementor-widget-image\" data-id=\"d63c20c\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<style>\/*! elementor - v3.17.0 - 25-10-2023 *\/\n.elementor-widget-image{text-align:center}.elementor-widget-image a{display:inline-block}.elementor-widget-image a img[src$=\".svg\"]{width:48px}.elementor-widget-image img{vertical-align:middle;display:inline-block}<\/style>\t\t\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"772\" height=\"514\" src=\"https:\/\/sslbelacan.com\/wp-content\/uploads\/2026\/01\/sslbelacan-Nyonya-Mee-Siam.jpg\" class=\"attachment-large size-large wp-image-4760\" alt=\"\" srcset=\"https:\/\/sslbelacan.com\/wp-content\/uploads\/2026\/01\/sslbelacan-Nyonya-Mee-Siam.jpg 772w, https:\/\/sslbelacan.com\/wp-content\/uploads\/2026\/01\/sslbelacan-Nyonya-Mee-Siam-300x200.jpg 300w, https:\/\/sslbelacan.com\/wp-content\/uploads\/2026\/01\/sslbelacan-Nyonya-Mee-Siam-768x511.jpg 768w, https:\/\/sslbelacan.com\/wp-content\/uploads\/2026\/01\/sslbelacan-Nyonya-Mee-Siam-18x12.jpg 18w\" sizes=\"(max-width: 772px) 100vw, 772px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-ffdf8e5 e-flex e-con-boxed wpr-particle-no wpr-jarallax-no wpr-parallax-no wpr-sticky-section-no e-con e-child\" data-id=\"ffdf8e5\" data-element_type=\"container\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;,&quot;container_type&quot;:&quot;flex&quot;,&quot;content_width&quot;:&quot;boxed&quot;}\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-3b70648 elementor-widget elementor-widget-heading\" data-id=\"3b70648\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">\u8bf4\u660e\uff1a<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-9e8bb9d elementor-widget elementor-widget-text-editor\" data-id=\"9e8bb9d\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<style>\/*! elementor - v3.17.0 - 25-10-2023 *\/\n.elementor-widget-text-editor.elementor-drop-cap-view-stacked .elementor-drop-cap{background-color:#69727d;color:#fff}.elementor-widget-text-editor.elementor-drop-cap-view-framed .elementor-drop-cap{color:#69727d;border:3px solid;background-color:transparent}.elementor-widget-text-editor:not(.elementor-drop-cap-view-default) .elementor-drop-cap{margin-top:8px}.elementor-widget-text-editor:not(.elementor-drop-cap-view-default) .elementor-drop-cap-letter{width:1em;height:1em}.elementor-widget-text-editor .elementor-drop-cap{float:left;text-align:center;line-height:1;font-size:50px}.elementor-widget-text-editor .elementor-drop-cap-letter{display:inline-block}<\/style>\t\t\t\t<div><strong>1. Prepare Ingredient A<\/strong><\/div><div>1.\u00a0 Soak the vermicelli until soft.<\/div><div>2.\u00a0 Bring a pot of water to boil to blanch the vermicelli. Cook briefly, then drain using a<\/div><div>colander. Set aside.<br \/><br \/><\/div><div><strong>2. Prepare the Spice Paste<\/strong><\/div><div>1.\u00a0 Trim 20 g of belacan, brush lightly with oil, and wrap in foil.<\/div><div>2.\u00a0 Heat in the air fryer for 10 minutes at 200\u00b0C (or 15 minutes at 180\u00b0C) to toast.<\/div><div>3.\u00a0 Blend all Ingredient C together into a smooth paste.<br \/><br \/><\/div><div><strong>3. Cook the Spice Paste<\/strong><\/div><div>1.\u00a0 Heat a wok with cooking oil over medium heat.<\/div><div>2.\u00a0 Add the blended spice paste and stir-fry until fragrant and the oil separates from the<\/div><div>mixture. The color should be a vibrant dark red.<br \/><br \/><\/div><div><strong>4. Assemble the Mee Siam Vermicelli<\/strong><\/div><div>1.\u00a0 Scoop about 3 tablespoons of the cooked spice paste into a separate pan or pot.<\/div><div>2.\u00a0 Add the drained vermicelli and toss until evenly coated.<\/div><div>3.\u00a0 Add the beansprouts last and continue to heat until they are just cooked.<br \/><br \/><\/div><div><strong>5. Make the Mee Siam Gravy<\/strong><\/div><div>1.\u00a0 Add the chicken broth to the remaining spice paste in the wok. Stir until fully<\/div><div>incorporated.<\/div><div>2.\u00a0 Add the rest of Ingredient B and season to taste. Adjust for your preferred balance of<\/div><div>sweet, sour, salty, and spicy.<\/div><div>3.\u00a0 Finally, add the sliced tau pok and mix gently.<br \/><br \/><strong>To Serve<\/strong><\/div><div>1.\u00a0 Place the dry mee siam vermicelli into serving bowls.<\/div><div>2.\u00a0 Top with halved boiled eggs, tau pok, prawns and chopped chives.<\/div><div>3.\u00a0 Pour the gravy over the vermicelli.<\/div><div>4.\u00a0 Add extra sambal chili on top (refer to your Nasi Lemak Sambal recipe).<br \/><br \/><\/div><div>Mee Siam is a spicy dish with a subtle balance of sweetness and tanginess. It\u2019s especially<\/div><div>enjoyable in hot, tropical weather as it stimulates the appetite.<\/div><div>Spice paste (similar to Dry Mee Siam) can be made in advance in double amount and be<\/div><div>stored in the freezer for future usage. It can be stored up to three to six months.<\/div>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-e7f264c e-con-full e-flex wpr-particle-no wpr-jarallax-no wpr-parallax-no wpr-sticky-section-no e-con e-child\" data-id=\"e7f264c\" data-element_type=\"container\" data-settings=\"{&quot;content_width&quot;:&quot;full&quot;,&quot;background_background&quot;:&quot;classic&quot;,&quot;container_type&quot;:&quot;flex&quot;}\">\n\t\t\t\t<div class=\"elementor-element elementor-element-4dad811 elementor-widget elementor-widget-heading\" data-id=\"4dad811\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">\u539f\u6599<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-7fa8e02 elementor-widget elementor-widget-text-editor\" data-id=\"7fa8e02\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div>\u51c6\u5907\u65f6\u95f4\uff1a30\u5206\u949f<\/div><div>Cooking time : 20 minutes<\/div><div>Serving Size: 4 pax<br \/><br \/><\/div><div><strong>A \u2013 Vermicelli &amp; Condiments<\/strong><\/div><ul><li>Half a packet of rice vermicelli (bee hoon)<\/li><li><span style=\"font-size: 16px;\">1 bowl beansprouts (remove shells and roots)<\/span><\/li><li><span style=\"font-size: 16px;\">10 small tau pok (deep-fried tofu puffs), sliced into small pieces<\/span><\/li><li><span style=\"font-size: 16px;\">4 hard-boiled eggs, halved<\/span><\/li><li><span style=\"font-size: 16px;\">250g medium size prawn shelled and steamed cut into halves.<\/span><\/li><li><span style=\"font-size: 16px;\">A handful of Chinese chives (ku chai), washed and finely chopped<\/span><\/li><\/ul><div><strong>B \u2013 Gravy2 cups chicken broth<\/strong><\/div><ul><li>1 teaspoon fish sauce<\/li><li><span style=\"font-size: 16px;\">2 tablespoons tamarind paste<\/span><\/li><li><span style=\"font-size: 16px;\">2 teaspoons brown sugar<\/span><\/li><li><span style=\"font-size: 16px;\">Sea salt to taste<\/span><\/li><\/ul><div><strong>C \u2013 Spice Paste (to be blended)<\/strong><\/div><ul><li>8 cloves garlic, peeled<\/li><li><span style=\"font-size: 16px;\">12 shallots, peeled<\/span><\/li><li><span style=\"font-size: 16px;\">20 g belacan (shrimp paste)<\/span><\/li><li><span style=\"font-size: 16px;\">3 tablespoons dried shrimp (soaked and drained)<\/span><\/li><li><span style=\"font-size: 16px;\">3 tablespoons sambal chili paste (use Nasi Lemak sambal recipe)<\/span><\/li><li><span style=\"font-size: 16px;\">2 tablespoons fermented bean paste (taucheo)<\/span><\/li><\/ul>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"<p>Nyonya Mee Siam Instruction 1. Prepare Ingredient A1.\u00a0 Soak the vermicelli until soft.2.\u00a0 Bring a pot of water to boil to blanch the vermicelli. Cook briefly, then drain using acolander. Set aside. 2. Prepare the Spice Paste1.\u00a0 Trim 20 g of belacan, brush lightly with oil, and wrap in foil.2.\u00a0 Heat in the air fryer for 10 minutes at 200\u00b0C (or 15 minutes at 180\u00b0C) to toast.3.\u00a0 Blend all Ingredient C together into a smooth paste. 3. Cook the Spice Paste1.\u00a0 Heat a wok with cooking oil over medium heat.2.\u00a0 Add the blended spice paste and stir-fry until fragrant and the oil separates from themixture. The color should be a vibrant dark red. 4. Assemble the Mee Siam Vermicelli1.\u00a0 Scoop about 3 tablespoons of the cooked spice paste into a separate pan or pot.2.\u00a0 Add the drained vermicelli and toss until evenly coated.3.\u00a0 Add the beansprouts last and continue to heat until they are just cooked. 5. Make the Mee Siam Gravy1.\u00a0 Add the chicken broth to the remaining spice paste in the wok. Stir until fullyincorporated.2.\u00a0 Add the rest of Ingredient B and season to taste. Adjust for your preferred balance ofsweet, sour, salty, and spicy.3.\u00a0 Finally, add the sliced tau pok and mix gently. To Serve1.\u00a0 Place the dry mee siam vermicelli into serving bowls.2.\u00a0 Top with halved boiled eggs, tau pok, prawns and chopped chives.3.\u00a0 Pour the gravy over the vermicelli.4.\u00a0 Add extra sambal chili on top (refer to your Nasi Lemak Sambal recipe). Mee Siam is a spicy dish with a subtle balance of sweetness and tanginess. It\u2019s especiallyenjoyable in hot, tropical weather as it stimulates the appetite.Spice paste (similar to Dry Mee Siam) can be made in advance in double amount and bestored in the freezer for future usage. It can be stored up to three to six months. Ingredients Preparation time: 30 minutesCooking time : 20 minutesServing Size: 4 pax A \u2013 Vermicelli &amp; Condiments Half a packet of rice vermicelli (bee hoon) 1 bowl beansprouts (remove shells and roots) 10 small tau pok (deep-fried tofu puffs), sliced into small pieces 4 hard-boiled eggs, halved 250g medium size prawn shelled and steamed cut into halves. A handful of Chinese chives (ku chai), washed and finely chopped B \u2013 Gravy2 cups chicken broth 1 teaspoon fish sauce 2 tablespoons tamarind paste 2 teaspoons brown sugar Sea salt to taste C \u2013 Spice Paste (to be blended) 8 cloves garlic, peeled 12 shallots, peeled 20 g belacan (shrimp paste) 3 tablespoons dried shrimp (soaked and drained) 3 tablespoons sambal chili paste (use Nasi Lemak sambal recipe) 2 tablespoons fermented bean paste (taucheo)<\/p>","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"site-sidebar-layout":"no-sidebar","site-content-layout":"","ast-site-content-layout":"full-width-container","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"disabled","ast-breadcrumbs-content":"","ast-featured-img":"disabled","footer-sml-layout":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"class_list":["post-4754","page","type-page","status-publish","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v20.11 (Yoast SEO v20.11) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Nyonya Mee Siam Recipe | SSL BELACAN<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/sslbelacan.com\/cn\/nyonya-mee-siam\/\" \/>\n<meta property=\"og:locale\" content=\"zh_CN\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Nyonya Mee Siam\" \/>\n<meta property=\"og:description\" content=\"Nyonya Mee Siam Instruction 1. Prepare Ingredient A1.\u00a0 Soak the vermicelli until soft.2.\u00a0 Bring a pot of water to boil to blanch the vermicelli. Cook briefly, then drain using acolander. Set aside. 2. Prepare the Spice Paste1.\u00a0 Trim 20 g of belacan, brush lightly with oil, and wrap in foil.2.\u00a0 Heat in the air fryer for 10 minutes at 200\u00b0C (or 15 minutes at 180\u00b0C) to toast.3.\u00a0 Blend all Ingredient C together into a smooth paste. 3. Cook the Spice Paste1.\u00a0 Heat a wok with cooking oil over medium heat.2.\u00a0 Add the blended spice paste and stir-fry until fragrant and the oil separates from themixture. The color should be a vibrant dark red. 4. Assemble the Mee Siam Vermicelli1.\u00a0 Scoop about 3 tablespoons of the cooked spice paste into a separate pan or pot.2.\u00a0 Add the drained vermicelli and toss until evenly coated.3.\u00a0 Add the beansprouts last and continue to heat until they are just cooked. 5. Make the Mee Siam Gravy1.\u00a0 Add the chicken broth to the remaining spice paste in the wok. Stir until fullyincorporated.2.\u00a0 Add the rest of Ingredient B and season to taste. Adjust for your preferred balance ofsweet, sour, salty, and spicy.3.\u00a0 Finally, add the sliced tau pok and mix gently. To Serve1.\u00a0 Place the dry mee siam vermicelli into serving bowls.2.\u00a0 Top with halved boiled eggs, tau pok, prawns and chopped chives.3.\u00a0 Pour the gravy over the vermicelli.4.\u00a0 Add extra sambal chili on top (refer to your Nasi Lemak Sambal recipe). Mee Siam is a spicy dish with a subtle balance of sweetness and tanginess. It\u2019s especiallyenjoyable in hot, tropical weather as it stimulates the appetite.Spice paste (similar to Dry Mee Siam) can be made in advance in double amount and bestored in the freezer for future usage. It can be stored up to three to six months. Ingredients Preparation time: 30 minutesCooking time : 20 minutesServing Size: 4 pax A \u2013 Vermicelli &amp; Condiments Half a packet of rice vermicelli (bee hoon) 1 bowl beansprouts (remove shells and roots) 10 small tau pok (deep-fried tofu puffs), sliced into small pieces 4 hard-boiled eggs, halved 250g medium size prawn shelled and steamed cut into halves. A handful of Chinese chives (ku chai), washed and finely chopped B \u2013 Gravy2 cups chicken broth 1 teaspoon fish sauce 2 tablespoons tamarind paste 2 teaspoons brown sugar Sea salt to taste C \u2013 Spice Paste (to be blended) 8 cloves garlic, peeled 12 shallots, peeled 20 g belacan (shrimp paste) 3 tablespoons dried shrimp (soaked and drained) 3 tablespoons sambal chili paste (use Nasi Lemak sambal recipe) 2 tablespoons fermented bean paste (taucheo)\" \/>\n<meta property=\"og:url\" content=\"https:\/\/sslbelacan.com\/cn\/nyonya-mee-siam\/\" \/>\n<meta property=\"article:modified_time\" content=\"2026-01-05T09:28:47+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/sslbelacan.com\/wp-content\/uploads\/2026\/01\/sslbelacan-Nyonya-Mee-Siam.jpg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u9884\u8ba1\u9605\u8bfb\u65f6\u95f4\" \/>\n\t<meta name=\"twitter:data1\" content=\"3 \u5206\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/sslbelacan.com\/nyonya-mee-siam\/\",\"url\":\"https:\/\/sslbelacan.com\/nyonya-mee-siam\/\",\"name\":\"Nyonya Mee Siam Recipe | SSL BELACAN\",\"isPartOf\":{\"@id\":\"https:\/\/sslbelacan.com\/#website\"},\"datePublished\":\"2026-01-05T09:03:15+00:00\",\"dateModified\":\"2026-01-05T09:28:47+00:00\",\"breadcrumb\":{\"@id\":\"https:\/\/sslbelacan.com\/nyonya-mee-siam\/#breadcrumb\"},\"inLanguage\":\"zh-Hans\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/sslbelacan.com\/nyonya-mee-siam\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/sslbelacan.com\/nyonya-mee-siam\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/sslbelacan.com\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Nyonya Mee Siam\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/sslbelacan.com\/#website\",\"url\":\"https:\/\/sslbelacan.com\/\",\"name\":\"\",\"description\":\"\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/sslbelacan.com\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"zh-Hans\"}]}<\/script>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Nyonya Mee Siam Recipe | SSL BELACAN","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/sslbelacan.com\/cn\/nyonya-mee-siam\/","og_locale":"zh_CN","og_type":"article","og_title":"Nyonya Mee Siam","og_description":"Nyonya Mee Siam Instruction 1. Prepare Ingredient A1.\u00a0 Soak the vermicelli until soft.2.\u00a0 Bring a pot of water to boil to blanch the vermicelli. Cook briefly, then drain using acolander. Set aside. 2. Prepare the Spice Paste1.\u00a0 Trim 20 g of belacan, brush lightly with oil, and wrap in foil.2.\u00a0 Heat in the air fryer for 10 minutes at 200\u00b0C (or 15 minutes at 180\u00b0C) to toast.3.\u00a0 Blend all Ingredient C together into a smooth paste. 3. Cook the Spice Paste1.\u00a0 Heat a wok with cooking oil over medium heat.2.\u00a0 Add the blended spice paste and stir-fry until fragrant and the oil separates from themixture. The color should be a vibrant dark red. 4. Assemble the Mee Siam Vermicelli1.\u00a0 Scoop about 3 tablespoons of the cooked spice paste into a separate pan or pot.2.\u00a0 Add the drained vermicelli and toss until evenly coated.3.\u00a0 Add the beansprouts last and continue to heat until they are just cooked. 5. Make the Mee Siam Gravy1.\u00a0 Add the chicken broth to the remaining spice paste in the wok. Stir until fullyincorporated.2.\u00a0 Add the rest of Ingredient B and season to taste. Adjust for your preferred balance ofsweet, sour, salty, and spicy.3.\u00a0 Finally, add the sliced tau pok and mix gently. To Serve1.\u00a0 Place the dry mee siam vermicelli into serving bowls.2.\u00a0 Top with halved boiled eggs, tau pok, prawns and chopped chives.3.\u00a0 Pour the gravy over the vermicelli.4.\u00a0 Add extra sambal chili on top (refer to your Nasi Lemak Sambal recipe). Mee Siam is a spicy dish with a subtle balance of sweetness and tanginess. It\u2019s especiallyenjoyable in hot, tropical weather as it stimulates the appetite.Spice paste (similar to Dry Mee Siam) can be made in advance in double amount and bestored in the freezer for future usage. It can be stored up to three to six months. Ingredients Preparation time: 30 minutesCooking time : 20 minutesServing Size: 4 pax A \u2013 Vermicelli &amp; Condiments Half a packet of rice vermicelli (bee hoon) 1 bowl beansprouts (remove shells and roots) 10 small tau pok (deep-fried tofu puffs), sliced into small pieces 4 hard-boiled eggs, halved 250g medium size prawn shelled and steamed cut into halves. A handful of Chinese chives (ku chai), washed and finely chopped B \u2013 Gravy2 cups chicken broth 1 teaspoon fish sauce 2 tablespoons tamarind paste 2 teaspoons brown sugar Sea salt to taste C \u2013 Spice Paste (to be blended) 8 cloves garlic, peeled 12 shallots, peeled 20 g belacan (shrimp paste) 3 tablespoons dried shrimp (soaked and drained) 3 tablespoons sambal chili paste (use Nasi Lemak sambal recipe) 2 tablespoons fermented bean paste (taucheo)","og_url":"https:\/\/sslbelacan.com\/cn\/nyonya-mee-siam\/","article_modified_time":"2026-01-05T09:28:47+00:00","og_image":[{"url":"https:\/\/sslbelacan.com\/wp-content\/uploads\/2026\/01\/sslbelacan-Nyonya-Mee-Siam.jpg"}],"twitter_card":"summary_large_image","twitter_misc":{"\u9884\u8ba1\u9605\u8bfb\u65f6\u95f4":"3 \u5206"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/sslbelacan.com\/nyonya-mee-siam\/","url":"https:\/\/sslbelacan.com\/nyonya-mee-siam\/","name":"Nyonya Mee Siam Recipe | SSL BELACAN","isPartOf":{"@id":"https:\/\/sslbelacan.com\/#website"},"datePublished":"2026-01-05T09:03:15+00:00","dateModified":"2026-01-05T09:28:47+00:00","breadcrumb":{"@id":"https:\/\/sslbelacan.com\/nyonya-mee-siam\/#breadcrumb"},"inLanguage":"zh-Hans","potentialAction":[{"@type":"ReadAction","target":["https:\/\/sslbelacan.com\/nyonya-mee-siam\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/sslbelacan.com\/nyonya-mee-siam\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/sslbelacan.com\/"},{"@type":"ListItem","position":2,"name":"Nyonya Mee Siam"}]},{"@type":"WebSite","@id":"https:\/\/sslbelacan.com\/#website","url":"https:\/\/sslbelacan.com\/","name":"","description":"","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/sslbelacan.com\/?s={search_term_string}"},"query-input":"required name=search_term_string"}],"inLanguage":"zh-Hans"}]}},"_links":{"self":[{"href":"https:\/\/sslbelacan.com\/cn\/wp-json\/wp\/v2\/pages\/4754","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sslbelacan.com\/cn\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/sslbelacan.com\/cn\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/sslbelacan.com\/cn\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sslbelacan.com\/cn\/wp-json\/wp\/v2\/comments?post=4754"}],"version-history":[{"count":11,"href":"https:\/\/sslbelacan.com\/cn\/wp-json\/wp\/v2\/pages\/4754\/revisions"}],"predecessor-version":[{"id":4767,"href":"https:\/\/sslbelacan.com\/cn\/wp-json\/wp\/v2\/pages\/4754\/revisions\/4767"}],"wp:attachment":[{"href":"https:\/\/sslbelacan.com\/cn\/wp-json\/wp\/v2\/media?parent=4754"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}